CN107151607A - A kind of health care green liquor and preparation method thereof - Google Patents
A kind of health care green liquor and preparation method thereof Download PDFInfo
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- CN107151607A CN107151607A CN201710588964.6A CN201710588964A CN107151607A CN 107151607 A CN107151607 A CN 107151607A CN 201710588964 A CN201710588964 A CN 201710588964A CN 107151607 A CN107151607 A CN 107151607A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/63—Arthropods
- A61K35/64—Insects, e.g. bees, wasps or fleas
- A61K35/644—Beeswax; Propolis; Royal jelly; Honey
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
- A61K36/287—Chrysanthemum, e.g. daisy
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/488—Pueraria (kudzu)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/62—Nymphaeaceae (Water-lily family)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
- A61K36/725—Ziziphus, e.g. jujube
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/734—Crataegus (hawthorn)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/75—Rutaceae (Rue family)
- A61K36/752—Citrus, e.g. lime, orange or lemon
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
- C12H1/165—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by irradiation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
- C12H1/18—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by heating
Abstract
The invention discloses a kind of health care green liquor, include the raw material of following parts by weight：Fresh 55 70 parts of green plum, 7 10 parts of dried hawthorn, 36 parts of jujube meat, 36 parts of the root of kudzu vine, 24 parts of chrysanthemum leachate, 24 parts of matrimony vine, 36 parts of honey, 25 parts of enzyme, 26 parts of yeast, 24 parts of granulated sugar, 0.2 0.6 parts of B B-complex, 0.1 0.5 parts of composite trace element, 24 parts of lotus leaf.The green liquor nutritive value of the invention enriches, with appetizing, hypotensive, antifatigue, strengthen immunity health-care effect.The invention also discloses the preparation method of above-mentioned green liquor, it is that green plum and various raw materials are fabricated to green liquor in the way of fermenting, centre also have passed through the processes such as enzymolysis, methanol stripper, deacidification and cause, green liquor of the invention, and methanol content is low, with rich flavor, sour-sweet moderate, good mouthfeel.
Description
Technical field
The present invention relates to deep-processing technical field of agricultural products, and in particular to a kind of health care green liquor and preparation method thereof.
Background technology
Green plum is also known as fruit plum, and rose family deciduous fruit tree originates in China.Plum fruits nutrition enriches, according to analysis, per 100g fresh fruits
It is interior to contain carbohydrate 8.51g, fatty 2.84g, protein 1.67g and a variety of organic acids, carbohydrate, mineral matter, vitamin
Deng.Plum fruity acid, should not eat raw, be mostly used in production and processing.At present, processed goods mainly include green gage in syrup, crisp plum, plum embryo,
Preserved plum, Mei Jingzhi, plum sauce, green liquor etc..
Green liquor is with a long history, cultural connotation is far-reaching, is one of classical processed goods of green plum, aromatic with nutritious, plum
It is strongly fragrant, the features such as mellowness is tasty, is also promoted the production of body fluid with appetizing, improve stomach, health care, anti-aging, beautifying face and moistering lotion, retain youth
The health-care efficacies such as vigor, antibacterial, expelling parasite, antiallergy, are a kind of good health liquors.Current green liquor is general with single green plum
For raw material, effect and mouthfeel are all relatively simple.
The method for making green liquor at present is mainly fermentation method, and the green liquor that fermentation method is produced is nutritious, mouthfeel is full,
But the requirement to Zymolysis Equipment and fermenting enzyme is higher, it is difficult to control.It is inclined often to there is methanol content in the green liquor made
Height, causes person who quote to produce headache, dizzy phenomenon, and it is difficult to ensure that the excellent flavor of green liquor, such as typically can meta-acid,
Influence mouthfeel.
The content of the invention
In view of the defect of above-mentioned prior art, the technical problem to be solved in the present invention is to provide a kind of health care green liquor
Raw material proportioning and preparation method thereof, the green liquor nutritive value enriches, with appetizing, hypotensive, antifatigue, strengthen immunity
Health-care effect, and the green liquor made according to this preparation method, methanol content is low, with rich flavor, sour-sweet moderate, mouthfeel is good
It is good.
In view of the above-mentioned technical problem to be solved, the present invention provides following technical solution：
A kind of health care green liquor, includes the raw material of following parts by weight：Fresh green plum 55-70 parts, 7-10 parts of dried hawthorn, jujube meat 3-
6 parts, 3-6 parts of the root of kudzu vine, 2-4 parts of chrysanthemum leachate, 2-4 parts of matrimony vine, 3-6 parts of honey, 2-5 parts of enzyme, 2-6 parts of yeast, granulated sugar 2-4
Part, 0.2-0.6 parts of B B-complex, 0.1-0.5 parts of composite trace element, 2-4 parts of lotus leaf.
It is preferred that, what the fresh green plum was chosen is Fruit but does not turn yellow green plum.
It is preferred that, the enzyme is the mixed enzyme of pectase and cellulase, and its weight ratio is 2:1.
The present invention also provides a kind of method for making above-mentioned health care green liquor, comprises the following steps：
（1）Raw material prepares：Each raw material is weighed by the parts by weight；
（2）Pretreatment of raw material：By the fresh green plum of harvesting, 22-24h is deposited under the conditions of 18 DEG C -22 DEG C, stalk stoning is non-to rub
Rub cleaning with the hands, dry naturally；Dried hawthorn is put into water and soaks 4-6h, hawthorn is pulled out and above-mentioned green plum breaks into green plum hawthorn slurry together
Liquid is standby；By jujube meat, the root of kudzu vine and matrimony vine, pulverization process is carried out respectively, resulting mixture is sufficiently mixed；
（3）Enzymolysis：Under the conditions of 45-52 DEG C of temperature, enzyme is added into above-mentioned green plum hawthorn slurry, rear insulation reaction 20- is stirred evenly
30h, then carries out centrifugal filtration with centrifuge after completion of the reaction, removes the cellulose and pericarp not digested, and enzymolysis slurries are made；
（4）Methanol stripper：The methanol in enzymolysis slurries is removed using circulated sprinkling extraction method using methanol stripper device, i.e., by enzyme
The heater of solution slurries feeding methanol stripper device is heated to 50-70 DEG C of temperature, then with the spray for being pumped to methanol stripper device
Drenching top of tower makes enzymolysis slurries spray downwards, during spray, is extracted methanol from spray column overhead with vavuum pump；Flow to
Then heater return is heated and delivers to spray column top down spray again by pump the enzymolysis slurries of spray column bottom of towe, is so followed
Ring separating methanol 4-8h, methanol stripper is filtered after finishing, and obtains the dark-plum juice of clarification；
（5）Deacidification：By the dark-plum juice of clarification at room temperature, squeezed into pump in resin deacidification tank, control the outflow of resin deacidification tank
Amount makes outflow liquid acidity be maintained at 4-13g/L in 250-300L/h, deacidification green plum slurries is made so that the sweet mouthfeel of green plum
It is moderate；
（6）Fermentation：By the deacidification green plum slurries and step of above-mentioned acquisition（2）Jujube meat, the root of kudzu vine, matrimony vine and lotus after middle crushing
Leaf, chrysanthemum leachate, honey, granulated sugar feeding fermentation tank, add sulfur dioxide 40-60mg/L, yeast, are fermented, fermentation temperature
25-30 DEG C of degree, fermentation time 5-9 days, adds B B-complex and composite trace element stirs, and obtains semi-finished product green plum
Wine；
（7）Ageing：By above-mentioned semi-finished product green liquor after 10-25 μm of membrane filtration, 22-25 DEG C closed to seal up for safekeeping 6-7 months；
（8）Packing：The above-mentioned green liquor after ageing is passed through into 40-44kHz, 350-400W ul-trasonic irradiation 18-25min
Health care green liquor is obtained afterwards；Packing, sealing, 15-20 DEG C is kept in dark place.
It is preferred that, the step（7）In semi-finished product green liquor after membrane filtration with 120 DEG C -130 DEG C carry out high temperature
Closed seal up for safekeeping is carried out again after instantaneous heat treatment 7-9s.
It is further preferred that the filter sizes are 14 μm；The high-temperature instantaneous heat treatment temperature is 125 DEG C, during processing
Between be 8s.
It is preferred that, the step（8）Carried out again after 73-80 DEG C is heat-treated 4-10min after middle carry out ul-trasonic irradiation
Packing.
It is further preferred that the heat treatment temperature is 75 DEG C, processing time is 6min.
It is preferred that, in the step (8) during ul-trasonic irradiation, used ultrasonic wave is 42kHz, 380W, effect
Time is 20min.
Compared with prior art, the beneficial effects of the invention are as follows：
（1）The health care green liquor of the present invention is that the plurality kinds of health care such as fresh green plum and jujube meat, the root of kudzu vine, chrysanthemum, matrimony vine, lotus leaf is former
Material is made by fermentation, and with the addition of B B-complex and composite trace element, enriches its nutritive value, with opening
Stomach, hypotensive, antifatigue, strengthen immunity health-care effect；
（2）The pectase and cellulase used in the health care green plum liquor raw material of the present invention is liquid enzyme, and it can cause green grass or young crops
Pectin and cellulose in plum and hawthorn are digested, and improve raw material availability, than traditional handicraft slag yield reduce 20% with
On, the various nutriments such as amino acid in green plum, flavones, vitamin C, trace element are not only effectively extracted, and rich in half
Lactobionic acid；
（3）Methanol stripper technique in the manufacture craft of the health care green liquor of the present invention causes methanol content by traditional handicraft
2000 ㎎/more than L is reduced to less than 200 ㎎/L, well below 400 ㎎ of national standard/L requirement, solves production green liquor first
The exceeded technical barrier of alcohol, while the effective nutritional ingredient failure loss serious problems of green plum are also solved, and separating methanol equipment
Investment and operating cost and energy consumption are greatly reduced；Additionally by ul-trasonic irradiation, cause dissolved oxygen to be dissociated, make alcohols thing
Matter is oxidized, so as to reduce the content of fusel oil, it is to avoid because the problem of fusel oil makes one to produce headache, dizziness after drinking.Together
When, due to esterification, protruded fruity and wine flavour；High-temperature instantaneous is heat-treated, and can be removed after storage certain time
The cold and hot agglutinator of wine, and the micropopulation adhered to, so as to ensure the stability of wine.
Embodiment
In order that objects and advantages of the present invention are more clearly understood, the present invention is carried out with reference to embodiments further
Describe in detail.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to limit this hair
It is bright.
Embodiment 1
Health care green liquor in the present embodiment, includes the raw material of following parts by weight：Fruit but the fresh green plum 55 for not turning Huang
Part, 7 parts of dried hawthorn, 3 parts of jujube meat, 3 parts of the root of kudzu vine, 2 parts of chrysanthemum leachate, 2 parts of matrimony vine, 3 parts of honey, using weight ratio as 2:1 mixes
2 parts of the pectase and cellulase of conjunction, 2 parts of yeast, 2 parts of granulated sugar, 0.2 part of B B-complex, 0.1 part of composite trace element, lotus
2 parts of leaf.
The present embodiment also provides a kind of method for making above-mentioned health care green liquor, comprises the following steps：
（1）Raw material prepares：Each raw material is weighed by the parts by weight；
（2）Pretreatment of raw material：By the fresh green plum of harvesting, 22 are deposited under the conditions of 18 DEG C, stalk stoning is non-to rub cleaning, from
So dry；Dried hawthorn is put into water and soaks 4h, pull hawthorn out and above-mentioned green plum to break into green plum hawthorn slurry together standby；Will be red
Jujube meat, the root of kudzu vine and matrimony vine, carry out pulverization process, are sufficiently mixed resulting mixture respectively；
（3）Enzymolysis：Under the conditions of temperature 45 C, enzyme is added into above-mentioned green plum hawthorn slurry, rear insulation reaction 20h is stirred evenly, instead
It should finish and centrifugal filtration is followed by carried out with centrifuge, remove the cellulose and pericarp not digested, enzymolysis slurries are made；
（4）Methanol stripper：The methanol in enzymolysis slurries is removed using circulated sprinkling extraction method using methanol stripper device, i.e., by enzyme
The heater of solution slurries feeding methanol stripper device is heated to temperature 50 C, then with the spray column for being pumped to methanol stripper device
Top makes enzymolysis slurries spray downwards, during spray, is extracted methanol from spray column overhead with vavuum pump；Flow to spray
Then heater return is heated and delivers to spray column top down spray again by pump the enzymolysis slurries of tower bottom of towe, and so circulation is de-
Methanol 4h, methanol stripper is filtered after finishing, and obtains the dark-plum juice of clarification；
（5）Deacidification：By the dark-plum juice of clarification at room temperature, squeezed into pump in resin deacidification tank, control the outflow of resin deacidification tank
Amount makes outflow liquid acidity be maintained at 4g/L in 250L/h, and deacidification green plum slurries are made；
（6）Fermentation：By the deacidification green plum slurries and step of above-mentioned acquisition（2）Jujube meat, the root of kudzu vine, matrimony vine and lotus after middle crushing
Leaf, chrysanthemum leachate, honey, granulated sugar feeding fermentation tank, add sulfur dioxide 40mg/L, yeast, are fermented, fermentation temperature 25
DEG C, fermentation time 5 days, adds B B-complex and composite trace element stirs, and obtains semi-finished product green liquor；
（7）Ageing：By above-mentioned semi-finished product green liquor after 10 μm of membrane filtrations, high-temperature instantaneous heat treatment 7s is carried out with 120 DEG C
Afterwards, then with closed under the conditions of 22 DEG C seal up for safekeeping 6 months；
（8）Packing：The above-mentioned green liquor after ageing is passed through after 40kHz, 350W ul-trasonic irradiation 18min, then passed through
Health care green liquor is obtained after 73 DEG C of heat treatment 4min；Packing, sealing, 15 DEG C are kept in dark place.
Embodiment 2
Health care green liquor in the present embodiment, includes the raw material of following parts by weight：Fruit but the fresh green plum 70 for not turning Huang
Part, 10 parts of dried hawthorn, 6 parts of jujube meat, 6 parts of the root of kudzu vine, 4 parts of chrysanthemum leachate, 4 parts of matrimony vine, 6 parts of honey, using weight ratio as 2:1 mixes
5 parts of the pectase and cellulase of conjunction, 6 parts of yeast, 4 parts of granulated sugar, 0.6 part of B B-complex, 0.5 part of composite trace element, lotus
4 parts of leaf.
The present embodiment also provides a kind of method for making above-mentioned health care green liquor, comprises the following steps：
（1）Raw material prepares：Each raw material is weighed by the parts by weight；
（2）Pretreatment of raw material：By the fresh green plum of harvesting, 24h is deposited under the conditions of 22 DEG C, stalk stoning is non-to rub cleaning, from
So dry；Dried hawthorn is put into water and soaks 6h, pull hawthorn out and above-mentioned green plum to break into green plum hawthorn slurry together standby；Will be red
Jujube meat, the root of kudzu vine and matrimony vine, carry out pulverization process, are sufficiently mixed resulting mixture respectively；
（3）Enzymolysis：Under the conditions of 52 DEG C of temperature, enzyme is added into above-mentioned green plum hawthorn slurry, rear insulation reaction 30h is stirred evenly, instead
It should finish and centrifugal filtration is followed by carried out with centrifuge, remove the cellulose and pericarp not digested, enzymolysis slurries are made；
（4）Methanol stripper：The methanol in enzymolysis slurries is removed using circulated sprinkling extraction method using methanol stripper device, i.e., by enzyme
The heater of solution slurries feeding methanol stripper device is heated to temperature 70 C, then with the spray column for being pumped to methanol stripper device
Top makes enzymolysis slurries spray downwards, during spray, is extracted methanol from spray column overhead with vavuum pump；Flow to spray
Then heater return is heated and delivers to spray column top down spray again by pump the enzymolysis slurries of tower bottom of towe, and so circulation is de-
Methanol 8h, methanol stripper is filtered after finishing, and obtains the dark-plum juice of clarification；
（5）Deacidification：By the dark-plum juice of clarification at room temperature, squeezed into pump in resin deacidification tank, control the outflow of resin deacidification tank
Amount makes outflow liquid acidity be maintained at 13g/L in 300L/h, and deacidification green plum slurries are made；
（6）Fermentation：By the deacidification green plum slurries and step of above-mentioned acquisition（2）Jujube meat, the root of kudzu vine, matrimony vine and lotus after middle crushing
Leaf, chrysanthemum leachate, honey, granulated sugar feeding fermentation tank, add sulfur dioxide 60mg/L, yeast, are fermented, fermentation temperature 30
DEG C, fermentation time 9 days, adds B B-complex and composite trace element stirs, and obtains semi-finished product green liquor；
（7）Ageing：By above-mentioned semi-finished product green liquor after 25 μm of membrane filtrations, high-temperature instantaneous heat treatment 9s is carried out with 130 DEG C
Afterwards, then with closed under the conditions of 25 DEG C seal up for safekeeping 7 months；
（8）Packing：The above-mentioned green liquor after ageing is passed through after 44kHz, 400W ul-trasonic irradiation 25min, then passed through
Health care green liquor is obtained after 80 DEG C of heat treatment 10min；Packing, sealing, 20 DEG C are kept in dark place.
Embodiment 3
Health care green liquor in the present embodiment, includes the raw material of following parts by weight：Fruit but the fresh green plum 60 for not turning Huang
Part, 8 parts of dried hawthorn, 5 parts of jujube meat, 5 parts of the root of kudzu vine, 3 parts of chrysanthemum leachate, 3 parts of matrimony vine, 5 parts of honey, using weight ratio as 2:1 mixes
4 parts of the pectase and cellulase of conjunction, 4 parts of yeast, 3 parts of granulated sugar, 0.4 part of B B-complex, 0.3 part of composite trace element, lotus
3 parts of leaf.
The present embodiment also provides a kind of method for making above-mentioned health care green liquor, comprises the following steps：
（1）Raw material prepares：Each raw material is weighed by the parts by weight；
（2）Pretreatment of raw material：By the fresh green plum of harvesting, 23h is deposited under the conditions of 20 DEG C, stalk stoning is non-to rub cleaning；Will
Dried hawthorn, which is put into water, soaks 5h, pull hawthorn out and above-mentioned green plum to break into green plum hawthorn slurry together standby；By jujube meat, the root of kudzu vine
And matrimony vine, pulverization process is carried out respectively, is sufficiently mixed resulting mixture；
（3）Enzymolysis：Under the conditions of temperature 50 C, enzyme is added into above-mentioned green plum hawthorn slurry, rear insulation reaction 25h is stirred evenly, instead
It should finish and centrifugal filtration is followed by carried out with centrifuge, remove the cellulose and pericarp not digested, enzymolysis slurries are made；
（4）Methanol stripper：The methanol in enzymolysis slurries is removed using circulated sprinkling extraction method using methanol stripper device, i.e., by enzyme
The heater of solution slurries feeding methanol stripper device is heated to temperature 60 C, then with the spray column for being pumped to methanol stripper device
Top makes enzymolysis slurries spray downwards, during spray, is extracted methanol from spray column overhead with vavuum pump；Flow to spray
Then heater return is heated and delivers to spray column top down spray again by pump the enzymolysis slurries of tower bottom of towe, and so circulation is de-
Methanol 6h, methanol stripper is filtered after finishing, and obtains the dark-plum juice of clarification；
（5）Deacidification：By the dark-plum juice of clarification at room temperature, squeezed into pump in resin deacidification tank, control the outflow of resin deacidification tank
Amount makes outflow liquid acidity be maintained at 10g/L in 270L/h, and deacidification green plum slurries are made；
（6）Fermentation：By the deacidification green plum slurries and step of above-mentioned acquisition（2）Jujube meat, the root of kudzu vine, matrimony vine and lotus after middle crushing
Leaf, chrysanthemum leachate, honey, granulated sugar feeding fermentation tank, add sulfur dioxide 50mg/L, yeast, are fermented, fermentation temperature 27
DEG C, fermentation time 7 days, adds B B-complex and composite trace element stirs, and obtains semi-finished product green liquor；
（7）Ageing：By above-mentioned semi-finished product green liquor after 14 μm of membrane filtrations, high-temperature instantaneous heat treatment 8s is carried out with 125 DEG C
Afterwards, then with closed under the conditions of 23 DEG C seal up for safekeeping 7 months；
（8）Packing：The above-mentioned green liquor after ageing is passed through after 42kHz, 380W ul-trasonic irradiation 20min, then passed through
Health care green liquor is obtained after 75 DEG C of heat treatment 6min；Packing, sealing, 17 DEG C are kept in dark place.
The overall quality of the green liquor to being made in above-described embodiment 1 to 3 is evaluated below, and wherein evaluation criterion is：
Color and luster：
1st, clarification, transparent, glossy, pleasing coordination；（20 points）
2nd, clarification, it is transparent, with the due color and luster of green liquor；（18-19 points）
3rd, clarification nothing is mingled with, is not inconsistent with green liquor color and luster；（15-17 points）
4th, micro- mixed, loss of gloss is into artificially coloring；（<15 points）
Fragrance：
1st, fruity, green plum aroma, the happy people of strong, coordination；（28-30 points）
2nd, fruity, green plum aroma are good, Shang Yueren；（24-27 points）
3rd, fruity and aroma are less, but without an unusually sweet smell；（20-23 points）
4th, fragrance is not enough, or unhappy people, or has an unusually sweet smell；（18-19 points）
5th, fragrance is bad, makes one to detest；（<18 points）
Flavour：
1st, wine body is plentiful, have feeling of freshness, mellow, coordination, soft and fine brisk, aftertaste long；（38-40 points）
2nd, vinosity is big and fleshy, soft tasty and refreshing, sour-sweet appropriate；（34-37 points）
3rd, reconcile appropriate, pure without miscellaneous；（30-33 points）
4th, slightly sour, more sweet, over dry band sweet tea, owe strong；（25-29 points）
5th, it is sour, puckery, bitter, flat, have peculiar smell（<25 points）
With above-mentioned items for standard, evaluation result is as follows：
There is above-mentioned evaluation result to show, health care green liquor of the invention all reaches in color and luster, fragrance or on flavour
Highest grade；And add the plurality kinds of health care raw material such as jujube meat, the root of kudzu vine, chrysanthemum, matrimony vine, lotus leaf in the green liquor of the present invention
And B B-complex and composite trace element, its nutritive value is enriched, it is immune with appetizing, hypotensive, antifatigue, enhancing
The health-care effect of power.
It is recognised that the illustrative embodiments that above-described embodiment uses only for explanation inventive principle, but this hair
Bright to be not limited only to this, those skilled in the art can make various improvement and change in the case where not departing from real situation of the present invention, this
A little improvement and change fall within protection scope of the present invention.
Claims (9)
1. a kind of health care green liquor, it is characterised in that include the raw material of following parts by weight：Fresh green plum 55-70 parts, dried hawthorn 7-
10 parts, 3-6 parts of jujube meat, 3-6 parts of the root of kudzu vine, 2-4 parts of chrysanthemum leachate, 2-4 parts of matrimony vine, 3-6 parts of honey, 2-5 parts of enzyme, yeast 2-
6 parts, 2-4 parts of granulated sugar, 0.2-0.6 parts of B B-complex, 0.1-0.5 parts of composite trace element, 2-4 parts of lotus leaf.
2. health care green liquor according to claim 1, it is characterised in that what the fresh green plum was chosen be Fruit but
Yellow green plum is not turned.
3. health care green liquor according to claim 1, it is characterised in that the enzyme is the mixing of pectase and cellulase
Enzyme, its weight ratio is 2:1.
4. a kind of method for making health care green liquor as claimed any one in claims 1 to 3, it is characterised in that including such as
Lower step：
（1）Raw material prepares：Each raw material is weighed by the parts by weight；
（2）Pretreatment of raw material：By the fresh green plum of harvesting, 22-24h is deposited under the conditions of 18 DEG C -22 DEG C, stalk stoning is non-to rub
Rub cleaning with the hands, dry naturally；Dried hawthorn is put into water and soaks 4-6h, hawthorn is pulled out and above-mentioned green plum breaks into green plum hawthorn slurry together
Liquid is standby；By jujube meat, the root of kudzu vine and matrimony vine, pulverization process is carried out respectively, resulting mixture is sufficiently mixed；
（3）Enzymolysis：Under the conditions of 45-52 DEG C of temperature, enzyme is added into above-mentioned green plum hawthorn slurry, rear insulation reaction 20- is stirred evenly
30h, then carries out centrifugal filtration with centrifuge after completion of the reaction, removes the cellulose and pericarp not digested, and enzymolysis slurries are made；
（4）Methanol stripper：The methanol in enzymolysis slurries is removed using circulated sprinkling extraction method using methanol stripper device, i.e., by enzyme
The heater of solution slurries feeding methanol stripper device is heated to 50-70 DEG C of temperature, then with the spray for being pumped to methanol stripper device
Drenching top of tower makes enzymolysis slurries spray downwards, during spray, is extracted methanol from spray column overhead with vavuum pump；Flow to
Then heater return is heated and delivers to spray column top down spray again by pump the enzymolysis slurries of spray column bottom of towe, is so followed
Ring separating methanol 4-8h, methanol stripper is filtered after finishing, and obtains the dark-plum juice of clarification；
（5）Deacidification：By the dark-plum juice of clarification at room temperature, squeezed into pump in resin deacidification tank, control the outflow of resin deacidification tank
Amount makes outflow liquid acidity be maintained at 4-13g/L in 250-300L/h, and deacidification green plum slurries are made；
（6）Fermentation：By the deacidification green plum slurries and step of above-mentioned acquisition（2）Jujube meat, the root of kudzu vine, matrimony vine and lotus after middle crushing
Leaf, chrysanthemum leachate, honey, granulated sugar feeding fermentation tank, add sulfur dioxide 40-60mg/L, yeast, are fermented, fermentation temperature
25-30 DEG C of degree, fermentation time 5-9 days, adds B B-complex and composite trace element stirs, and obtains semi-finished product green plum
Wine；
（7）Ageing：By above-mentioned semi-finished product green liquor after 10-25 μm of membrane filtration, 22-25 DEG C closed to seal up for safekeeping 6-7 months；
（8）Packing：The above-mentioned green liquor after ageing is passed through into 40-44kHz, 350-400W ul-trasonic irradiation 18-25min
Health care green liquor is obtained afterwards；Packing, sealing, 15-20 DEG C is kept in dark place.
5. health care green liquor according to claim 4, it is characterised in that the step（7）In semi-finished product green liquor warp
Closed seal up for safekeeping is carried out again after carrying out high-temperature instantaneous heat treatment 7-9s after filtering membrane filtration with 120 DEG C -130 DEG C.
6. health care green liquor according to claim 5, it is characterised in that the filter sizes are 14 μm；The high temperature wink
When heat treatment temperature be 125 DEG C, processing time is 8s.
7. health care green liquor according to claim 4, it is characterised in that the step（8）After middle carry out ul-trasonic irradiation
Dispensed again after 73-80 DEG C is heat-treated 4-10min.
8. health care green liquor according to claim 7, it is characterised in that the heat treatment temperature is 75 DEG C, processing time
For 6min.
9. health care green liquor according to claim 4, it is characterised in that in the step (8) during ul-trasonic irradiation,
Used ultrasonic wave is 42kHz, and 380W, action time is 20min.
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| CN108949479A (en) * | 2018-09-30 | 2018-12-07 | 浙江树人学院 | A kind of production method of after-ripening green liquor |
| CN109207328A (en) * | 2018-09-30 | 2019-01-15 | 浙江树人学院 | A kind of production method of green liquor |
| CN110004019A (en) * | 2019-04-19 | 2019-07-12 | 南京农业大学 | A kind of presetting cocktail of green plum and preparation method thereof |
| CN111321046A (en) * | 2020-03-12 | 2020-06-23 | 赣州市香满堂酒庄有限公司 | Natural nutrition brewing method of navel orange wine |
| CN115678725A (en) * | 2022-10-27 | 2023-02-03 | 江门市新会区泓达堂陈皮茶业有限公司 | Pericarpium citri reticulatae and green plum sparkling wine and processing technology |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108949479A (en) * | 2018-09-30 | 2018-12-07 | 浙江树人学院 | A kind of production method of after-ripening green liquor |
| CN109207328A (en) * | 2018-09-30 | 2019-01-15 | 浙江树人学院 | A kind of production method of green liquor |
| CN108949479B (en) * | 2018-09-30 | 2021-11-26 | 浙江树人学院 | Production method of after-ripening green plum wine |
| CN110004019A (en) * | 2019-04-19 | 2019-07-12 | 南京农业大学 | A kind of presetting cocktail of green plum and preparation method thereof |
| CN111321046A (en) * | 2020-03-12 | 2020-06-23 | 赣州市香满堂酒庄有限公司 | Natural nutrition brewing method of navel orange wine |
| CN115678725A (en) * | 2022-10-27 | 2023-02-03 | 江门市新会区泓达堂陈皮茶业有限公司 | Pericarpium citri reticulatae and green plum sparkling wine and processing technology |
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